FARSOLE
This hearty and comforting Farsole recipe offers a taste of traditional Jewish cooking with a simple, satisfying flavor profile. The combination of tender Lima beans, caramelized onions, and fluffy rice creates a rich and savory dish. Perfect for a cold evening, this recipe is a delicious and filling meal that's sure to please.
Ingredients
- 1 pound Dried Lima beans
- 2 large Yellow onion
- 2 tablespoons Butter (or vegetable oil) (Originally browned in fat. Substituted with butter or vegetable oil for modern preference.)
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 tablespoon Granulated sugar
- 1/4 cup Uncooked long-grain rice
- 4 cups Water (Quantity estimated (not specified in original recipe))
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Instructions
- 1Place the Lima beans in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. This will help soften the beans and reduce cooking time.
- 2Drain the soaked beans. In a large pot or Dutch oven, melt the butter (or heat the oil) over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and lightly browned, about 8-10 minutes.
- 3Add the drained Lima beans to the pot with the onions. Pour in 4 cups of water. Season with salt, pepper, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until the beans are almost tender.
- 4Stir in the rice. Cover and continue to simmer for another 10-15 minutes, or until the rice is cooked through and the beans are fully tender. Taste and adjust seasonings as needed.
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